The definitive guide to foodservice equipment and design-from inception to completion Good food, happy customers, and profits - the telltale signs of a thriving restaurant or foodservice facility. But if you're not paying attention to the hundreds of details involved in running a successful facility, you'll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry regulations, and terms of the trade, Design and Equipment for Restaurants and Foodservice, Second Edition demystifies the complex decisions facing the new restaurateur and foodservice manager. In Design and Equipment for Restaurants and Foodservice, well-known hospitality and food authors Costas Katsigris and Chris Thomas cover every aspect of establishing a physical facility - from concept development to operation - including where to put a laundry room, how many place settings to order, how to lower utility bills, how to buy a walk-in cooler and how big it should be, and even how air conditioning systems and water heaters work. Thoroughly updated to embrace the latest trends in design and the newest equipment technology, this Second Edition features LIg Updated coverage of site selection and the changing diversity of restaurants and mixed-theme facilitie New coverage of costs associated with restaurant start-u New photographs and diagrams featuring cutting-edge foodservice equipmen Guidelines to designing kitchen and storage areas for maximum efficienc Information on purchasing, installing, operating, and maintaining foodservice equipment in all areas of a restaurant, from the kitchen to the tabletop Helpful coverage of safety and health-related concern Expanded coverage of energy conservation Discussion of new types of lighting and HVAC technolog igDesign and Equipment for Restaurants and Foodservice, Second Edition is an indispensable resource for hospitality management students and professionals alike.If the door does not open electronically, it must be 32 inches wide, with a door handle that is no higher than 48 inches from the floor. ... Aisles that lead to restrooms, and to individual toilet fixtures, must also be 36 inches in width. ... at www.usdoj.gov/crt/ada/ lodgesur.htm SUMMARY When deciding how much space youa#39;ll need for various parts of your restaurant, consider how much food you plan to serve, anbsp;...
|Title||:||Design and equipment for restaurants and foodservice|
|Author||:||Costas Katsigris, Chris Thomas|
|Publisher||:||Wiley - 2005-03-24|